Zuppa Toscana

Ingredients

• 1 lb Italian sausage, hot
• 4 slices bacon
• 1 medium yellow onion
• 4 cloves garlic
• 1½ lb russet potatoes
• 6 cups chicken broth
• ¾ cup heavy cream
• 4 oz kale
• ½ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon, crumble, and set aside, leaving about 1 tablespoon of rendered fat in the pot.
2. Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary, then remove sausage and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
4. Add the chicken broth, peeled and sliced potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Stir in the cooked Italian sausage and heavy cream. Heat through for 2-3 minutes, but do not boil.
6. Add the chopped kale and cook until wilted, about 3-5 minutes.
7. Ladle the Zuppa Toscana into bowls and garnish with crumbled bacon before serving.